Not your ordinary marble cake, although just as easy to make! The coffee adds a new dimension to this wonderfully moist and springy cake, while the crumb topping lends a hint of texture.
Coffee Chocolate Marble Cake
- Cook & Prep: 1.5 h
- Serving: 20
Make the Cake
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Prepare crumb topping: In a small bowl, place all topping ingredients. Stir with a fork until well combined; set aside.
In a large mixing bowl, beat egg yolks until pale yellow; add 3/4 cup sugar halfway through. Add next 7 ingredients; mix well.
In a separate bowl, using clean, dry beaters, beat egg whites until soft peaks form. Gradually add remaining 3/4 cup sugar and continue beating until whites are stiff. Stir a small amount of egg white mixture into yolk mixture, mix, then fold in the rest.
Separate off 1/4–1/3 batter and add marbleizing ingredients; mix well. Pour coffee batter into a 9- x 13-inch (23x33-cm) pan. Pour the chocolate batter over it in a gentle drizzle, covering most of coffee batter. Run a knife horizontally back and forth through the batter to achieve a marbleized effect.
Sprinkle crumb topping evenly over cake and bake for 1 hour, or until top springs back when touched.
Photography: Dan Engongoro
Replies:It's a Pesach recipe. It's not so easy to substitute flour for the starch. I would try to use a year round marble recipe.